Preheat the oven to 200 C.

Beat the butter, sugar and lemon zest together until pale. Beat in the egg yolks, one at a time. Beat in the flour and milk alternately, little by little, until you have a smooth batter. Add the lemon juice.

Whip the egg whites until firm, then fold in. Pour the mixture into four 250ml ramekins.

Bake in a bain-marie (in a baking tray half-filled with boiling water) for 20 - 25 mins until slightly browned.

Serve immediately with a sprinkling of icing sugar and some fresh cream and raspberries.